Pasta Colle Acciughe (Sicilia)

Tagliatelle With Anchovies

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

These are made in the same manner as the tagliatelle described on page 125, but they are dressed with a rich tomato sauce, to which 10 or 12 anchovies (in oil), chopped garlic and parsley have been added. The anchovies should either be finely chopped or pounded in a mortar.